Description
Indulge in the perfect balance of tangy rhubarb and creamy sour cream with this delightful Rhubarb Sour Cream Pie. A classic springtime dessert that’s easy to make and even easier to enjoy.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Mix Filling: In a large bowl, whisk together sugar, sour cream, egg, vanilla, flour, and salt until smooth. Fold in chopped rhubarb.
- Fill Pie: Pour the mixture into the pie crust, smooth the top.
- Bake: Bake at 400°F for 15 minutes, then reduce to 350°F and bake for 40–45 minutes until set and lightly golden.
- Cool and Serve: Cool pie completely at room temperature before slicing. For best texture, refrigerate for at least 2 hours. Serve chilled or at room temperature.
Notes
- If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Add a crumble topping of brown sugar, oats, and butter for extra texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
